Cheesy Chicken Enchilada Pasta

What you need:

    • 2 to 3 chicken breasts, cooked and shredded
    • 2 tbsp. olive oil
    • 2 garlic cloves
    • 1 red bell pepper
    • 1 medium onion
    • 1 can diced chillies
    • 1/2 tsp. salt
    • 2 tsp. chili powder
    • 1 tsp. cumin
    • 2 cans green enchilada sauce
    • 1 can red enchilada sauce
    • 2 cups cheddar cheese
    • 1 cup sour cream
    • 1 lb. pasta, cooked and drained, toss with a little olive oil*
    • Green onion, tomatoes, and sour cream for serving

Directions:

    1. Heat olive oil over medium-high heat. Add onion and cook for 3 to 5 minutes.
    2. Add garlic and red bell. Cook for 3 to 5 more minutes.
    3. Add chillies, salt, chili powder, cumin, enchilada sauces, and chicken. Cook for 8 to 10 minutes.
    4. Add cheddar cheese and stir until melted.
    5. Turn heat to low and add sour cream.
    6. Serve sauce over pasta and top with green onions, tomatoes, and sour cream.

*I usually toss my pasta with olive oil for a little extra flavor and to keep it from sticking. I also have been keeping my pasta and sauces separate in case I have leftovers. I'd rather make more pasta to serve with leftover sauce than have a bunch of leftover soggy pasta in sauce. :)

Recipe from Pearls, Handcuffs, & Happy Hour